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Italian Chicken Thighs and Lemony Pepper Sauce
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Italian Chicken Thighs and Lemony Pepper Sauce

Italian Chicken Thighs and Lemony Pepper Sauce

with Roasted Potatoes

Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes.

Tags:
Quick Prep
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

160 g

Sweet Bell Pepper

460 g

Russet Potato

1 unit

Lemon

56 g

Hot Pepper

56 g

Red Onion, chopped

1 tbsp

Garlic Puree

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

1 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate66 g
Sugar7 g
Dietary Fiber9 g
Protein36 g
Cholesterol145 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through.)

Prep
2

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook peppers
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove the pan from the heat, then transfer peppers to a plate.

Cook chicken
4

Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian Seasoning. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

Make sauce
5

While chicken bakes, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Stir in garlic puree, then sprinkle flour and remaining Italian Seasoning over top. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Season with salt and pepper.

Finish and serve
6

Thinly slice chicken. Divide roasted potatoes and chicken between plates. Spoon sauce and veggies over chicken. Squeeze over a lemon wedge, if desired.

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